Spicy Green and Red Pork Loin Tostadas |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
The pork roast can be cooked and shredded a day ahead. Simply reheat it before serving. I like to offer a variety of toppings for these tostadas, such as shredded lettuce, chopped tomato, grated cheese, salsa, and light sour cream. -CL Reader Ingredients:
1 tablespoon ground red pepper |
1 tablespoon dried oregano |
1 teaspoon salt |
1 teaspoon black pepper |
1 (1 1/2-pound) boneless pork loin roast, trimmed |
cooking spray |
3 cups chopped yellow onion |
3 garlic cloves, minced |
1 cup chopped red bell pepper |
1/2 cup frozen corn kernels, thawed |
1/2 cup canned black beans, drained and rinsed |
1 teaspoon crushed red pepper |
1 teaspoon hot sauce |
1 cup green salsa |
1/2 cup diced red apple |
1/2 cup chopped fresh cilantro |
8 (6-inch) corn tortillas |
1/2 cup (2 ounces) shredded monterey jack cheese |
Directions:
1. Preheat oven to 350°.
2. To prepare pork, combine first 4 ingredients in a small bowl. Rub pork loin with pepper mixture. Place pork on a broiler pan coated with cooking spray. Bake at 350° for 1 hour or until meat thermometer registers 155°; cool and shred with 2 forks.
3. To prepare salsa, heat a nonstick skillet coated with cooking spray over medium-high heat. Sauté onion and garlic for 2 minutes; add red bell pepper and next 5 ingredients (bell pepper through green salsa). Reduce heat to low; cook, stirring occasionally, for 20 minutes. Stir in apple and cilantro, and cook 5 minutes.
4. Warm tortillas according to package directions. Place 1/2 cup pork and 1/2 cup salsa on each tortilla; sprinkle with 1 tablespoon cheese and top with desired toppings.
|
|